2 cups unbleached all-purpose flour
1⁄2 tsp. baking soda
1⁄2 tsp. baking powder
1⁄2 tsp. salt
1⁄4 cup zest and juice of one Meyer lemon
3⁄4 cup buttermilk (I actually used applesauce instead and it worked just fine)
1⁄2 cup butter, softened
3⁄4 cup orange blossom honey*
2 large eggs
1⁄2 pint blackberries (the original recipe calls for raspberries, but blackberries were just as good)
Preheat oven to 350°F.
Mix flour, baking soda, baking powder and salt and set aside.
Combine lemon zest and juice, and buttermilk/applesauce in a separate bowl and set aside.
In a mixing bowl, cream butter until fluffy. Add honey and mix well. Then add eggs, one at a time.
Add half of the reserved dry ingredients to the butter mixture and mix on low until just combined.
With mixer running on low, slowly add the lemon mixture. Add remaining dry ingredients until combined. Gently fold in raspberries. Fill paper-lined muffin tins 2⁄3 full. Bake 18-22 minutes, or until a toothpick inserted in center of a muffin comes out clean. Let cool on a wire rack, then ice.